Jungle Curry Chicken Recipe

Name: Jungle Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz Skinless, boneless chicken breast; 4 tbsp vegetable oil; 1 tsp chopped garlic; 2 tbsp red curry paste; 2 lime leaves, torn into thirds; 1.5 cups warm water; 2 tbsp fish sauce; 1 tsp sugar; 1 tbsp oyster sauce; 1 cup thinly sliced bamboo shoots; 4 long green beans, cut into 1-inch pieces; 1 Asian eggplant, sliced irregularly into 1-inch wedges; 20 fresh basil leaves; 1/2 red pepper, cut into thin strips; 2.5 cups freshly steamed rice

Servings: persons

10 oz Skinless, boneless chicken breast
4 tbsp vegetable oil
1 tsp chopped garlic
2 tbsp red curry paste
2 lime leaves, torn into thirds
1.5 cups warm water
2 tbsp fish sauce
1 tsp sugar
1 tbsp oyster sauce
1 cup thinly sliced bamboo shoots
4 long green beans, cut into 1-inch pieces
1 Asian eggplant, sliced irregularly into 1-inch wedges
20 fresh basil leaves
1/2 red pepper, cut into thin strips
2.5 cups freshly steamed rice

1
1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.
2
2. Heat oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add red curry paste and stir-fry for 2 minutes. Add water and stir for 1 minute until bubbling. Add fish sauce, sugar, oyster sauce and stir-fry for 1 minute. Add bamboo shoots, green beans and eggplant and stir-fry for 2-3 minutes until tender.
3
3. Immediately add basil leaves and red pepper strips and stir-fry for one minute. Transfer to a serving dish and serve immediately, accompanied by steamed rice.

839

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 oz Skinless, boneless chicken breast, 4 tbsp vegetable oil, 1 tsp chopped garlic, 2 tbsp red curry paste, and more.

Yes, Jungle Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jungle Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions